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Zucchini Pizza Crust Recipe – low-calorie pizza, made with zucchini crust, topped with fresh tomatoes and cheese. Low-Carb, Keto Zucchini Pizza Crust Option available.

Zucchini-Pizza-Crust-Recipe

A great way to satisfy your pizza cravings and enjoy some of your favorite veggies.

Perfect for spring and summer, when zucchini is in season.

When it comes to food, I’ve been craving fresh fruits and veggies this summer (as usual).

You guys know I love zucchini and pizza, so I finally decided to try and make a zucchini pizza crust.

I’ve also made a cauliflower crust pizza and to be honest I prefer the zucchini pizza crust.

And no, it toes not taste like regular pizza, you can taste the zucchini, but it is delicious.

Perfect for a weekday lunch.

It is super quick and easy to make with just a few simple ingredients.

What ingredients do I need to make this zucchini pizza recipe?

  • zucchini
  • salt
  • eggs
  • baking powder
  • whole wheat flour/coconut flour for Keto
  • mozzarella cheese

How to make non-soggy, low-carb/Keto zucchini pizza crust?

I originally posted this zucchini crust back in 2016 and at this time I was not following low-carb and Keto lifestyle. Back then I used whole wheat flour to absorb the moisture from the zucchini and bind everything together to form the “pizza dough”.

Since this is a popular recipe on my blog and therefore my personal favorite, I had to test the recipe without the whole wheat flour, because it contains a lot of carbs.

So if you are asking yourself, yes it is possible to make zucchini pizza crust with no flour. This makes the pizza crust gluten-free as well.

I had two main options – to try using crushed pork rinds or coconut flour. Almond flour does not absorb moisture as well as pork rinds and coconut flour.

Since I’m not a big fan of pork rinds (sorry it is just me!) I decided to use coconut flour and the pizza crust turned our amazing and also healthier!

The use of coconut flour reduced the amount of carbs in the zucchini pizza dough and did not sacrifice the texture of the pizza.

Can you freeze this Zucchini Pizza Crust?

Yes, absolutely, you can freeze this zucchini pizza crust once it is baked and before you add the toppings. This makes it perfect for meal planning.

Freeze this homemade pizza crust made with zucchini wrapped in a plastic wrap for up to 2 months.

Once ready to bake, bake the frozen at 425-450 F for 12-15 minutes, then add the toppings and bake for additional 10-15 minutes at lower temperature (375 F).

Toppings for zucchini pizza:

Once you bake the zucchini pizza crust, you need a topping, right?

For this easy low-carb zucchini pizza crust I only used mozzarella cheese and fresh sliced tomatoes for topping.

But you feel free to use your favorite pizza toppings.

Optional zucchini pizza toppings:

  • sausage
  • ham
  • pepperoni
  • tomato sauce
  • Alfredo sauce
  • vegetables
  • mix of different cheeses
Zucchini-Pizza-Crust-Recipe

How to make Zucchini Pizza Crust?

  1. Preheat oven to 425F. If using a pizza stone, place it inside at the lower part of the oven, while still cold.
  2. Combine shredded zucchini and salt in a colander. Place over a bowl and let it drain for 15 minutes. After that, squeeze out as much liquid out of the zucchini as you can and transfer to a bowl.
  3. Add eggs, baking powder, flour and mozzarella. Mix to combine.
  4. Place over parchment paper and spread mixture, forming a circle. It should be 10-12 inches in diameter and 1/2 inch thick. Place on a pizza pan or over pizza stone.
  5. Bake for 8 minutes and take pizza crust out of the oven.
  6. Take out of the oven and let the pizza cool/rest for 10 minutes.
  7. Add tomato slices and top with cheese. Bake for additional 15 minutes at 375 F. Keep an eye on the pizza, take out of the oven, when cheese is melted and bubbly.
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Zucchini Pizza Crust Recipe ON PARCHMENT PAPER
5 from 6 votes

Zucchini Pizza Crust Recipe

By Lyubomira from CookingLSL
Zucchini Pizza Crust Recipe – quick and easy to make, low carb alternative to regular pizza dough. Very delicious.
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 1

Video

Ingredients 

  • 3 cups shredded zucchini
  • 1 tsp salt
  • 2 eggs
  • 1/2 tsp baking powder
  • 1/3 cup whole wheat flour
  • 1/2 cup shredded part-skim mozzarella cheese + 1 cup to top the pizza
  • 1 large tomato, , sliced into 1/4 inch rounds
  • fresh basil for serving

Instructions 

For the crust:

  • Preheat oven to 425F. If using a pizza stone, place it inside at the lower part of the oven, while still cold.
  • Combine shredded zucchini and salt in a colander. Place over a bowl and let it drain for 15 minutes. After that, squeeze out as much liquid out of the zucchini as you can and transfer to a bowl.
  • Add eggs, baking powder, flour and mozzarella. Mix to combine.
  • Place over parchment paper and spread mixture, forming a circle. It should be 10-12 inches in diameter and 1/2 inch thick. Place on a pizza pan or over pizza stone.
  • Bake for 8 minutes and take pizza crust out of the oven. Take crust out of the oven and let the pizza cool/rest for 10 minutes.
  • Add tomato slices and top with cheese. Bake for additional 15 minutes at 375 F. Keep an eye on the pizza, take out of the oven, when cheese is melted and bubbly.
  • Slice and serve.

Nutrition

Calories: 349kcal, Carbohydrates: 46g, Protein: 21g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 327mg, Sodium: 2489mg, Potassium: 1781mg, Fiber: 9g, Sugar: 13g, Vitamin A: 2245IU, Vitamin C: 83.4mg, Calcium: 243mg, Iron: 4.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!
Zucchini-Pizza-Crust-Recipe

More Zucchini Recipes

Oven Baked Zucchini And Feta Fritters

oven-baked-zucchini-feta-cakes-fritters-low-fat

Roasted Cauliflower And Parmesan Zucchini Noodles

zucchini-noodles-roasted-cauliflower-parmesan

Grilled Vegetable Quinoa Salad

Grilled-Vegetable-Quinoa-Salad-With-Balsamic-Dressing

Easy Baked Zucchini 

Baked zucchini rounds with cheese

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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24 Comments

  1. We have been eating a lot of this recently, as I much prefer it to the cauliflower crust. It’s so good to be able to enjoy pizza without all of the bread.

  2. Mira-
    I love this idea! I usually grow a ton of zucchini in my garden and I am always looking for new ideas! I saw your link at What’s Cookin Wednesday so much fun!

  3. Ummmmmm. AMAZING! I’ve tried cauliflower pizza crust, but have never tried zucchini crust. Clearly this needs to change STAT! If you say you like this MORE than the cauliflower, I legit can’t wait to try it, because we all know you have superb taste! 😉 Pinned! Totally doing this over the long weekend! Cheers, girlfriend!

  4. I love the color of your pizza, Mira! That greed around the edge looks so amazing! I do love me some fruity fizzy water too!

  5. No matter what, every time I come here, I get hungry Mira! 🙂 I love that you made a crust out of zucchini! It’s so fantastic when you combine two food favorites and come up with something awesome like this. 😉 Have a great rest of the week! Pinning, of course! 🙂

    1. Hi Mandy, I’m sorry, I don’t provide nutritional​ info at this point, but you can enter the ingredients in any nutrition calculator like this one: https://recipes.sparkpeople.com/recipe-calculator.asp and it will calculate it for you. Thanks for stopping by!

  6. Mira, I have made this twice now and we LOVE it. The only question I have is how do you keep the crust from sticking to the parchment paper. The second time I even put olive oil on the paper to keep it from sticking – did not work.

    1. So glad you like it Allison! It didn’t stick much to the parchment when I make it, but I always spray a lot of oil over the paper. Hope this can help.

  7. We used cheddar instead of mozzarella, and we didn’t have a pizza stone, so we baked it for 30 minutes on a baking sheet. Turned out great!